Butterfly cut each of the three chicken breasts and pound flat to 1/4 inch thickness. Season the chicken cutlets with the Poultry Magic. Heat a large skillet on high heat for 1-2 minutes. Add the oil and swirl to coat. Add the chicken and sear for two minutes per side. Add the wine and simmer until evaporates (about 30 seconds). Remove from pan and slice into 1/4 inch strips.. Heat a large non-stick pan over med-high heat for two minutes. In the mean time, spray one side of a flour tortilla with the margarine and place in margarine side down in the hot skillet. Place a layer of the chicken, taco sauce and cheese on the tortilla and top with the second tortilla. Spray the top of the tortilla with the margarine and turn over (remove the pan from the heat and use all four fingers to turn the tortilla around in the pan to make sure it is not sticking. With all your fingers and thumb supporting the tortilla, turn the pan over and let the tortilla rest on your fingers as if it were a tray. Place the pan back on the heat and drop the tortilla carefully back into the pan to cook the other side). After the second side has cooked for one minute, remove from pan onto cutting board. Use a pizza cutter to cut into pizza style sections. Serve with sour cream, salsa, and chips.